Stir Fried Leftover Rice / Bhaja Bhat
In my schooldays Ma often made Bhaja Bhat in our
breakfast or evening snack, mainly because we such nuisances that almost every
day we used to nag our mother to do something special in the evening. Bhaja
Bhat was quick to make and it was a great way to feed us veggies since we were kids
and eating veggies always topped our hatelist.
Now I make Bhaja Bhat for husbands’s lunchbox. And there
is a good amount of leftover rice I just sauté them with some veggies for our
lunch or dinner. It so much like Fried Rice rice but its light and very simple
in taste. It takes almost no time to be prepared, if your veggies are ready in
the fridge and just an omelette or fried fish can make this a complete meal.
Later when I started teaching kids, I found out many moms
do this rice dish for their kids. One of my students was so addicted towards
this stirfried rice that on every Sunday morning when I used to go to her house,
her mother used to give both of us some Bhaja Bhat. I love this till now and
whenever I make it for the lunchbox I keep some for mine to cherish later.
Bhaja Bhat / Quick Stirfried Leftover Rice
Serves 2-3
Ingredients:
2 and ½ cups of cooked rice
2 eggs
1 small onion – sliced
2 cloves of garlic – minced
½ tsp ginger – minced
A handful of green peas
A handful of sweet corn
2-3 tsp freshly ground black peppercorns
A handful of chopped coriander leaves
½ of a small carrot – chopped
Some French beans – chopped
Salt
2 tbsp butter / oil / ghee
Method:
Break and whisk the eggs in a cup.
In a kadai heat 2 tsp oil and pour in the whisked eggs.
Slowly cook them on low flame and then tear them up to make small pieces. Once
they are perfectly scrambled transfer them to a plate and keep aside.
In the same kadai heat the butter and add in the sliced
onions. Cook them on low flame till they become translucent and then add the
minced ginger and garlic.
Sauté for a few seconds or until the raw garlic flavour
is gone.
Now take all your veggies and throw them inside of the
kadai. Sprinkle some salt and pepper over them and put the flame on medium.
Cook them till they soften a little but still have their
crunch. This will take around 2-3 minutes. Add a dash of water if required to
keep the cooking continue.
When the veggies are ready add the cooked leftover rice and
the scrambled eggs to them and mix in.
Cook the rice for 2 minutes maximum. Do not stir them too
much or otherwise the rice will become mushy.
Sprinkle the chopped coriander leaves and some salt and
pepper over the rice as per required and put off the flame.
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